Directions

PREHEAT oven to 400°F (200°C) and bake pie shell according to package directions for a baked pie shell. Set aside to cool. Lower oven temperature to 375°F (190°C).

SAUTÉ mushrooms, garlic and green onion in 2 tbsp (30 mL) olive oil over medium-high heat for 4-5 minutes or until mushrooms are just starting to cook.Season with pepper. Set aside.

THINLY slice potato and sweet potato using a food processor, mandolin or box grater. Layer ½ of the Yukon Gold potato slices in a spiral fashion in the bottom of the baked pie shell starting at the outer edge and working towards the centre. Season with pepper, and top with 1 tbsp (15 mL) Parmesan. Layer the sweet potato slices in the same way, repeating the pepper and Parmesan. Top with the remaining Yukon Gold potato.

REMOVE foil from pie and top with bread crumb mixture. Bake for an additional15 minutes or until breadcrumb mixture is golden brown, cream is bubbling around edges and small knife inserted in pie goes through layers easily. Remove from oven and let stand for 5 minutes before serving.